I was inspired to make this recipe from the Publix GreenWise Market magazine, and I made some tweaks for raw vegans.

Recipe Directions

This recipe calls for draining canned beans and reserving liquid, but I guess you can use soaked or sprouted beans. In a blender or food processor combine garbanzo beans and 2 tablespoons of the reserved liquid, the walnuts,basilleaves,oil,lemon juice,salt and pepper. Cover ad process until blended but not completely smooth.(Scrape down side and add additional reserved liquid if mixture appears stiff) Stir in olives. Garnish with crushed red pepper, if desired. Serve as a pate, possibly lettuce leaves.

3relefords's Thoughts

By 3relefords

I was inspired to make this recipe from the Publix GreenWise Market magazine, and I made some tweaks for raw vegans.

Print This Recipe (PDF)

Click the button below to download the printable PDF.

Comments

Top voted

1 vote
+
Vote up!
-
Vote down!

It's possible to use grated zucchini instead of the garbanzos. Press the zucchini with a clean towel to remove the liquid, then process as you would garbanzos.

1 vote
+
Vote up!
-
Vote down!

I like this. i was having a hankering for a dip tonight. The zucchini will work great.

1 vote
+
Vote up!
-
Vote down!

I haven't made the original recipe yet Winona, if you make it with zucchini,pls post and let us know how it taste. Thanks.

All

1 vote
+
Vote up!
-
Vote down!

I haven't made the original recipe yet Winona, if you make it with zucchini,pls post and let us know how it taste. Thanks.

Top Voted
1 vote
+
Vote up!
-
Vote down!

I like this. i was having a hankering for a dip tonight. The zucchini will work great.

Top Voted
1 vote
+
Vote up!
-
Vote down!

It's possible to use grated zucchini instead of the garbanzos. Press the zucchini with a clean towel to remove the liquid, then process as you would garbanzos.

Top Voted

Leave a Comment